Recipes (continued)
Wild Rice Salad
Approximate steaming time 30 minutes.
1 cup uncooked wild rice
2 tomatoes, diced
6 green onions, sliced
1 stick celery, diced
1 teaspoon chopped mint
2 tablespoons white vinegar
2 tablespoons olive oil
salt & pepper to season
1.Place rice and 11/2 cups of water into the rice cooker bowl. Position the Rice cooker bowl, place the lid on and set the timer.
2.Toss with tomato, green onions, celery and mint. Chill.
3.Combine vinegar, oil and seasonings. Toss with rice just before serving.
Chicken & Pineapple Risotto
Approximate steaming time 28 minutes. 1 barbecued chicken
1 cup uncooked white rice
1 tablespoon butter
1 garlic clove, crushed
2 onions, chopped
1 x 425g can pineapple pieces, drained, juice reserved
1 cup chicken stock
2 tablespoons soy sauce
1/4 cup chopped parsley black pepper
1.Remove skin from chicken, cut from bones and shred.
2.Place chicken and rice into the rice cooker bowl.
3.In a large saucepan, melt butter, fry garlic and onions until onions are transparent. Pour in 1/2 cup reserved pineapple juice, stock and soy sauce. Bring to boil. Pour over rice.
4.Position the rice cooker bowl, place the lid on and set the timer.
5.Toss through parsley, pineapple pieces and black pepper before serving.
Tortellini with Tomato and Basil Sauce
Approximate steaming time 20 minutes.
500g fresh tortellini
750ml bottled tomato sauce
100ml chicken stock
2 tablespoons red wine
1/3 cup fresh basil, chopped
2 tablespoons grated fresh parmesan cheese
basil fresh for garnish
1.Place tortellini into the rice cooker bowl.
2.On stove top, bring tomato sauce, chicken stock and wine to the boil, pour over tortellini.
3.Position the rice cooker bowl, place the lid on and set the timer.
4.Toss through basil and parmesan cheese. Garnish with basil.
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